Executive Chef - Amanbagh

Amangiri; Alwar; On-site; INR 4,000,000 - 7,000,000; Full time

Job summary

Amanbagh in Rajasthan is seeking an Executive Chef to lead all kitchens, ensuring top standards of taste, presentation, hygiene and personalized guest experiences in line with Aman’s philosophy. You will steward Aman FSMS for the culinary department and mentor a diverse team.

The role requires 10–12 years in luxury hotels, at least 3 years as Executive Chef in a 5-star resort, with degrees in Hotel Management or Culinary Arts and knowledge of HACCP, ISO 22000 and hygiene audits.

Qualifications

• Minimum 10-12 years of experience in luxury hotels, with at least 3 years as Executive Chef in a 5-star luxury resort.
• Degree / Diploma in Hotel Management / Culinary Arts.
• In-depth knowledge of Aman FSMS, HACCP, ISO 22000 and Hygiene Audits.
• Expert in International and Indian cuisines with strong focus on wellness and local cuisine.
• Strong leadership, communication and guest interaction skills.

Responsibilities

• Lead, manage and oversee all kitchens including Main Kitchen, Restaurant, In-Room Dining, Banquet, Staff Cafeteria and Experience Dining.
• Ensure consistency in taste, quality, portion size and presentation as per Aman standards.
• Prepare seasonal, local and wellness menus and daily specials based on fresh, organic produce.
• Personally supervise service during peak hours and for VIP/returning guests.
• Conduct daily kitchen briefings and allocate work effectively.

Skills

Executive Chef leadership

Guest interaction

Food safety compliance

Menu planning

Team leadership

Education

Degree in Hotel Management

Diploma in Culinary Arts

Job description

Job Description

Location Overview

Join our team in Amanbagh. With its ancient forts and tiger-inhabited wilds, Rajasthan is renowned for its beauty, nowhere more concentrated than in the Aravalli Hills in the garden oasis that is Amanbagh. Once the staging area for royal tiger hunts, today the rose-hued cupolas and vaulted entrances of the resort's Mughal-inspired structures soar from the greenery – utterly peaceful and consummately private.

OVERVIEW

The Executive Chef is overall responsible for the entire culinary operation of the resort, ensuring the highest standards of food quality, presentation, hygiene, and personalized guest experience in line with Aman’s philosophy of simplicity, purity, and sense of place. He is the custodian of Aman FSMS (Food Safety Management System) for the culinary department.

KEY RESPONSIBILITIES AND DUTIES

Culinary Operations & Leadership

• To lead, manage and oversee all kitchens including Main Kitchen, Restaurant, In-Room Dining, Banquet, Staff Cafeteria and Experience Dining.
• To ensure consistency in taste, quality, portion size and presentation as per Aman standards.
• Preparing seasonal, local and wellness menus and daily specials based on fresh, organic produce.
• To personally supervise service during peak hours and for VIP / returning guests.
• To conduct daily kitchen briefings and allocate work effectively.

Guest Experience

• To interact with guests to understand their food preferences, dietary requirements, and allergies.
• To curate bespoke dining experiences - Private Dining, Chef’s Table, Garden Dining etc.
• To ensure 100% compliance with special meal requests - Vegan, Jain, Gluten-free, Allergies.

Hygiene Audit & Food Safety (Core Responsibility)

• To ensure the kitchen is audit-ready 24/7 for internal and external hygiene audits.
• To ensure 100% personal hygiene of all kitchen staff - Uniform, hand wash, health checks.
• To ensure strict control on receiving, storage (FIFO/FEFO), thawing, cooking, cooling and holding.
• To ensure no cross-contamination, no expired products, and zero pest tolerance.
• To take immediate Corrective and Preventive Action (CAPA) on any hygiene deviation.

Aman FSMS (Food Safety Management System) - FSMS Leader

• To implement and maintain Aman FSMS in all kitchens as per ISO 22000 standards.
• To maintain all 12 mandatory FSMS logs daily - Temperature logs, Sanitizer logs, cleaning logs, Hygiene checklists etc.
• To conduct monthly FSMS training for all culinary and stewarding team members.
• To coordinate with Hygiene Manager, Quality Manager, Engineering and Stewarding for FSMS compliance.
• To ensure proper calibration of all equipment and correct dishwashing temperature.

Financial & Administration

• To control food cost, manage inventory, control wastage and conduct monthly stock inventory.
• To manage recipe costing, menu engineering and procurement planning.
• To handle roster, overtime, recruitment, training and performance appraisals of the culinary team.

QUALIFICATIONS

• Minimum 10-12 years of experience in luxury hotels, with at least 3 years as Executive Chef in a 5-star luxury resort.
• Degree / Diploma in Hotel Management / Culinary Arts.
• In-depth knowledge of Aman FSMS, HACCP, ISO 22000 and Hygiene Audits.
• Expert in International and Indian cuisines with strong focus on wellness and local cuisine.
• Strong leadership, communication and guest interaction skills.

Requirements